Roasted rhubarb and goats cheese salad

Cooking Salads Roasted rhubarb and goats cheese salad

For a light meal or fresh starter try this quick and easy roast rhubarb and goats cheese salad.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180C. Line a baking tray with baking paper. Arrange the rhubarb on the tray. Drizzle with 2 teaspoons honey. Roast for 15 mins or until rhubarb is tender but still holds its shape. Set aside to cool.
  2. Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.
  3. Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goat’s cheese. Drizzle with dressing and sprinkle with chives.

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1 bunch rhubarb, ends trimmed, cut into 5cm lengths diagonally
3 tsp honey
2 tbsp olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
120g baby rocket leaves or 1 green oak lettuce, leaves separated
1/3 cup walnut halves, toasted
100g goat's cheese, crumbled
2 tbsp chives, coarsely chopped

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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